Warm Barley Salad with Roasted Butternut Squash & Brussels Sprouts (Vegan)

Looking for a new side or main? This cozy and healthy salad might be just what you need.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings


  • 2 cups cooked barley
  • 1/2 of 1 medium butternut squash peeled and diced into cubes
  • 2 cups brussels sprouts ends and dead leaves trimmed (smaller ones are best)
  • 2 tablespoons olive oil divided
  • 2/3 cup pomegranite arils
  • 1/2 cup freshly squeezed orange juice
  • 1/2 teaspoon nutmeg
  • 1 teaspoon fresh thyme
  • salt & black pepper to taste


  1. Preheat the oven to 400 degrees F (200 C) and toss squash and sprouts in a large bowl with 1 tablespoon olive oil. Season with salt and pepper and pour out onto baking tray lined with foil or parchment. Spread evenly and place in oven to roast for 30 to 40 minutes until squash is fork tender.
  2. Heat a large skillet over medium heat and add remaining olive oil and barley and stir for about 1 minute to warm. Add sprouts, squash, and remaining ingredients and gently toss to coat.
  3. Season to taste with salt and pepper and serve immediately.